I didn’t do this until several years after I opened the new location. Thought I couldn’t afford it. Thought the architect would take care of it. I was $30,000.00 over budget with change orders and we were three months behind with a contractor who was not paying his subs. Maybe I couldn’t have spared the money and the […]
Our linen company (Company #1) was bought out recently by another company. Most linen companies work on a par level which means the restaurant sets how much of each kind of napkin, cleaning towels, tables cloths we will need each week. We use cotton napkins, bar towels, 42 inch table cloths, 52 inch table cloths, 62 […]
Clean it and hug it every day. Get in touch with their authorized service rep. He will keep it running for years. I bought mine in 1996. My service man keeps suggesting I may need a new one soon and then he fixes it for less than $200.00. I really do hug it and pat […]
My favorite menu of the year is spring. Navarin of Lamb is coming back (Spring Lamb Stew with Vegetables). But some of the other items Chef Justin and I are looking at: English Peas, Asparagus, Morels, Roasted Chicken, White Bean Soup with Pancetta, Tempura Baby Heirloom Carrots, Artichokes (best in May when the California crop comes […]
I hired Justin Kurtz as our chef several months ago. I was at a crossroads with Babette’s and my own role in the restaurant. I had turned over the kitchen a couple of times over the years to people who had been on my staff and they took the role as Chef de Cuisine or […]
Babette’s Cafe has been recognized recently by Open Table as a Diner’s Choice Thank you to everyone who takes the time to review us! It matters!
It’s going to be a busy weekend at the restaurant. We’re fully booked with people who preplan – thank you – this weekend for Valentine’s Day A busy weekend in the restaurant will end better if I start with comfortable shoes. They might be ugly though.
I scrub the faucet handles on the hand sink in the kitchen. There are instructions on the food handling tests that the Chef, Sous and Manager have to take in Georgia that tell us all how to wash our hands. It instructs for how long and for us to let the water run while grabbing a paper […]
The first time I brought my daughter to the restaurant she was in a car carrier and I placed her into a steam well in the kitchen while I prepped. She was three weeks old. She slept and I was euphoric that I could roll out pastry dough, bake tarts, cut meat and put soup on […]
The glamorous life of a restaurant chef/owner… Sunday: A thermostat for our heaters on the back deck was not working very well. The heaters were clicking on and off. We’re a restaurant in Atlanta, in January. We need our heaters if we want to use our lovely deck. Monday: I called my Heating & Air […]